The short answer: This goulash recipe makes classic American goulash in one pot: ground beef, onion and garlic simmered with elbow macaroni, tomatoes, beef broth, paprika and Italian seasoning until the pasta is tender and the sauce is thick. It takes about 35 minutes, serves 6 to 8 and leaves you with just one pot to wash. It's the kind of comfort food dinner you can make from pantry staples on a busy Tuesday.
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Prep time: 20 minCook time: 35 minTotal time: 1 hrServings: 6 to 8 servingsTotal includes 5 min of resting, chilling or rising.
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I love cooking, and one-pot dinners like this are my favorite way to get a hot meal on the table without a sink full of dishes.
Goulash at a glance
| Details | |
|---|---|
| Serves | 6 to 8 |
| Total time | About 35 minutes |
| Pot | Large Dutch oven or deep pot |
| Meat | 1½ pounds ground beef or turkey |
| Pasta | 2 cups dry elbow macaroni |
| Freezes | Yes, 2 to 3 months |
Ingredients
- 1½ pounds lean ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 2 cans (14.5 ounces each) diced tomatoes, with juice
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet paprika
- 2 teaspoons Italian seasoning
- 1 bay leaf, plus salt and pepper to taste
- 2 cups dry elbow macaroni
- 1 cup shredded cheddar (optional)
How to make goulash, step by step
- Brown the beef. Cook the beef and onion in a large pot over medium-high heat for 8 to 10 minutes, breaking up the meat. Ground beef is done at 160°F, the safe minimum on the FoodSafety.gov temperature chart. The USDA ground beef guide recommends using a food thermometer to check that it has reached 160°F.
- Drain and add garlic. Spoon off extra fat, stir in the garlic and cook 30 seconds.
- Add the sauce. Pour in the tomato sauce, diced tomatoes, broth and Worcestershire. Stir in the paprika, Italian seasoning, bay leaf, salt and pepper.
- Simmer. Bring to a boil, cover, lower the heat and simmer 10 minutes so the flavors blend.
- Cook the pasta in the pot. Stir in the dry macaroni, cover and simmer 12 to 15 minutes, stirring every few minutes, until the pasta is tender.
- Finish. Remove the bay leaf, taste for salt and stir in cheddar if you like. Let it rest 5 minutes to thicken.
American goulash vs. Hungarian goulash
| American goulash | Hungarian goulash (gulyás) | |
|---|---|---|
| Meat | Ground beef | Beef chuck in chunks |
| Starch | Elbow macaroni | Potatoes or bread, sometimes dumplings |
| Main flavor | Tomato, paprika, Italian herbs | Lots of sweet paprika and onion |
| Texture | Thick, saucy pasta | Soup or stew |
| Time | About 35 minutes | 2 hours or more |
If you want the slow-simmered kind, our beef stew uses a similar chuck-and-onion method. Prefer a brothy ground-beef bowl to pasta goulash? Make hamburger soup, use cubed beef in our stew meat recipes, and stretch the week with cheap meal ideas.
Variations to try
- Cheesy goulash: stir in 1½ cups cheddar and top with more before serving.
- Slow cooker goulash: brown the beef first, cook it with the sauce on low 4 to 6 hours, then stir in cooked pasta at the end.
- Instant Pot goulash: brown on sauté, add everything with the pasta and pressure cook 4 minutes, then quick release.
- Hidden-veggie goulash: add a diced bell pepper, grated zucchini or a handful of spinach.
- Spicy goulash: use diced tomatoes with green chiles and a pinch of cayenne.
- Sausage goulash: swap half the beef for Italian sausage.
Goulash for a crowd
| Servings | Ground beef | Dry macaroni | Diced tomatoes | Beef broth |
|---|---|---|---|---|
| 6 to 8 | 1½ pounds | 2 cups | 2 cans | 2½ cups |
| 12 to 16 | 3 pounds | 4 cups | 4 cans | 5 cups |
| 24 | 4½ pounds | 6 cups | 6 cans | 7½ cups |
Scale the spices the same way, then taste before adding more salt. For big batches, cook in two pots so the pasta cooks evenly.
Storage, leftovers and freezing
Refrigerate leftovers within 2 hours, eat them within 3 to 4 days and reheat them to 165°F, as the USDA leftovers guide recommends. The USDA freezing guide explains that frozen food stays safe indefinitely, but goulash tastes best within 2 to 3 months. Freeze it flat in labeled bags for quick dinners, and see more ideas in our freezer meals list.
Tips for the best goulash
- Brown the meat well. A little color on the beef adds deep flavor to the sauce.
- Use sweet paprika. It gives goulash its warm color; smoked paprika adds a stronger flavor if you like it.
- Stir while the pasta cooks. Macaroni settles on the bottom and can stick.
- Don't overcook the pasta. It keeps softening off the heat.
- Make it a day ahead. Like most tomato dishes, goulash tastes even better the next day.
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More ground beef dinners
Frequently asked questions
What is in a goulash recipe? A classic American goulash recipe has ground beef, onion, garlic, elbow macaroni, diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning and Worcestershire sauce, all cooked together in one pot. Many families stir in shredded cheddar at the end.
What is the difference between American goulash and Hungarian goulash? American goulash is a one-pot pasta dinner of ground beef, macaroni and tomato sauce. Hungarian goulash, or gulyás, is a slow-simmered beef and onion stew or soup flavored heavily with sweet paprika, often with potatoes and no pasta at all.
Is goulash the same as chili mac? Goulash and chili mac are close cousins, but they are not the same dish. Both use ground beef, pasta and tomatoes, but chili mac is seasoned with chili powder and cumin and often has beans, while American goulash leans on paprika, Italian herbs and Worcestershire for a milder flavor.
Do you cook the macaroni before adding it to goulash? No, this goulash recipe cooks the dry macaroni right in the sauce and broth. The pasta soaks up flavor and releases starch that thickens the sauce, and you only wash one pot. Stir every few minutes so it doesn't stick.
How long does goulash take to make? This goulash takes about 35 minutes from start to finish: 10 minutes to brown the beef and onion, then about 20 minutes of simmering until the macaroni is tender. It's a realistic weeknight dinner even when everyone is hungry.
How do you know when the ground beef in goulash is done? Cook ground beef to an internal temperature of 160°F, which is the safe minimum temperature on the FoodSafety.gov chart. A quick-read thermometer pushed into a thick clump of meat is the easiest way to check before you add the liquids.
Can I use ground turkey in goulash? Yes, ground turkey works well and makes a leaner goulash. Cook it to 165°F, add an extra splash of Worcestershire and a pinch more paprika for savory flavor, and use a little oil in the pot because turkey has less fat.
What pasta is best for goulash? Elbow macaroni is the classic pasta for American goulash because it cooks quickly and holds the sauce. Small shells, rotini, ditalini or cavatappi all work too. Check the box time and simmer until the pasta is just tender.
How do you keep goulash from getting mushy? Simmer only until the macaroni is just tender, then take the pot off the heat, because pasta keeps softening as it sits. If you plan to eat leftovers for days, slightly undercook the pasta and add a splash of broth when reheating.
How much goulash do I need for a crowd? Plan about 1¼ cups of goulash per adult as a main dish. One batch of this recipe with 1½ pounds of beef and 2 cups of dry macaroni serves 6 to 8, so double it for 12 to 16 and triple it for about 24.
How long does goulash last in the fridge? Cooked goulash keeps 3 to 4 days in the refrigerator. Refrigerate it within 2 hours of cooking and reheat leftovers to 165°F, which is the guidance in the USDA FSIS leftovers guide. Add a little water or broth as it thickens.
Can you freeze goulash? Yes, goulash freezes well for 2 to 3 months for the best quality. Cool it quickly, pack it in freezer bags or containers, and thaw it in the refrigerator overnight. The pasta softens a little, so a splash of broth helps when reheating.
What do you serve with goulash? Goulash is a full meal on its own, but garlic bread, dinner rolls, a green salad, steamed green beans or roasted broccoli round it out. Leftover cornbread or a simple cucumber salad are also good, budget-friendly sides.
Is goulash a cheap dinner? Yes, goulash is one of the cheapest family dinners because it stretches 1½ pounds of ground beef into 6 to 8 servings with pantry staples like canned tomatoes, pasta and spices. Buying beef on sale and freezing it lowers the cost even more.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Ground beef and food safety fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov